Spaghetti with Kidney Beans Sauce

Spaghetti with Kidney Beans Sauce

Couple of months back I tried a spaghetti recipe. I prepared some rajma using red kidney beans, cooked whole grain spaghetti as per package directions and topped the pasta with rajma. That was one satisfying meal. I wanted to prepare something similar with Italian flavors. I came across a sauce recipe with borlotti beans in a book called Vegetarian Bible. I didn't have that beans in hand, so I thought I would use canned kidney beans instead, add some Italian seasoning and top it over the cooked spaghetti. And that's how this spaghetti recipe was born.

Spaghetti With Kidney Beans Sauce Recipe

Prep time
15 Mins
Cook time
30 Mins
2-3 Servings
Spaghetti with Kidney Beans Sauce A simple yet satisfying vegan spaghetti recipe with kidney beans sauce.
  • Half A Pack Of 13.5oz Pack Uncooked Spaghetti
  • 2 teaspoons Olive oil
  • 1 Thinly Sliced Large Onion
  • One 15.5oz Can OR 2 Cups Cooked Beans Kidney Beans
  • 2 cups Tomato sauce, I used Prego Heart Smart Italian Sauce
  • As Per Taste Itaian Seasoning OR Fresh/Dried Herbs of your choice
  • To Taste Salt and Pepper
  • A pinch Baking soda (Optional)
  1. Heat the olive oil in a large skillet over medium heat. Simultaneously boil water in a large stock pot to cook the spaghetti.
  2. Add the onion and cook, stirring occasionally for about 5 minutes, until softened.
  3. Stir the tomato sauce into the skillet with the cooked beans and seasoning of your choice. I used 1 teaspoon of dried Italian seasoning.
  4. While the sauce is cooking, cook the pasta as per package directions. Once the pasta is cooked, drain it, reserving 1/2 to 1 cup of the water. Add the reserved water to the sauce if required.
  5. Increase the heat and bring the sauce to a boil, stirring. Add baking soda, if using and lower the heat, partially cover, and simmer for about 10 minutes, or until the sauce has slightly reduced.
  6. Add salt/pepper to the sauce as per taste, transfer to a serving bowl. Serve the sauce over pasta and enjoy a hearty meal.
My Notes:
  1. For the pasta I used Barilla whole grain thin spaghetti. It tastes so good and is healthy too. My tall stockpot is burried somewhere in the closet and I didn't have the patience to take it out. So I broke the spaghetti into half and cooked it in a big sauce pan.
  2. I read in a magazine that adding baking soda to tomato sauce or any other tomato dish would reduce the acidity of the tomatoes. Since we are slightly sensitive to excessive tomatoes I added it.
  3. The above measurement makes a lot of pasta and sauce. It was definitely more than enough for the 2 of us. So you may want to halve the measurements to make a smaller serving. I found out another way to use the leftovers, will post it shortly. Actually that leftover spaghetti recipe was a bigger hit with my son than the original one.
Tried this recipe? Give your feedback below

This spaghetti recipe goes to Vaishali's It's a Vegan World - Italian event.


  1. Looks and sounds both delicious and intriguing.. do you drain the beans, or use all the juice?

    I usually drain and rinse the beans before using.


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